Slow Cooker Pot Roast

• 14 cup tomato paste
• 2 tablespoons cornstarch
• 1 lb carrot (peeled, cut into 2-inch pieces, and halved lengthwise if thick)
• 1 lb baby potatoes or 15 baby potatoes
• 1 medium onion, cut into 1/2-inch wedges (root end left intact)
• 2 stalks celery, cut into 1-inch pieces
• 2 bay leaves
• 3 lbs beef chuck roast
• salt and black pepper
• 1 tablespoon chopped fresh flat-leaf parsley

1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, cornstarch, and 1 cup water.
2. Add the carrots, potatoes, onion, celery, and bay leaves and toss to combine.
3. Season the beef with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and set on top of the vegetables.
4. Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
5. Let the meat rest for 10 minutes before discarding the kitchen twine and slicing the meat across the grain.
6. Serve with the vegetables and cooking liquid and sprinkle with the parsley.

tomato paste, cornstarch, carrot, baby potatoes, onion, stalks celery, bay leaves, chuck roast, salt, parsley

Taken from www.food.com/recipe/slow-cooker-pot-roast-506580 (may not work)